Easy Chicken Pot Pie Recipe

There’s something undeniably comforting about a warm, golden-crusted chicken pot pie on a chilly evening. In my family, it’s become a beloved tradition, a dish that instantly brings smiles to faces and fills the kitchen with an irresistible aroma. This easy chicken pot pie recipe has been a game-changer for weeknight dinners. Forget complicated steps and hours in the kitchen; this recipe is designed for simplicity without sacrificing that classic, soul-satisfying pot pie flavor. Even my pickiest eater devours it, crust and all, and requests it regularly. It’s the perfect blend of creamy, savory filling and flaky, buttery crust, making it a guaranteed crowd-pleaser for any occasion, from a cozy family meal to a potluck gathering. Get ready to experience the joy of homemade chicken pot pie without the fuss!

Ingredients

To create this delectable and easy chicken pot pie, you’ll need a collection of simple, readily available ingredients. The beauty of this recipe lies in its accessibility and the way it transforms everyday items into a comforting masterpiece. Here’s a comprehensive list to ensure you have everything on hand:

• For the Filling:
  • 2 tablespoons unsalted butter: Butter is crucial for building flavor and creating the roux, the base of our creamy sauce. Unsalted butter allows you to control the saltiness of the dish completely.
  • 1 medium yellow onion, diced: Onions form the aromatic foundation of the filling. Yellow onions offer a balanced flavor that sweetens as they sauté. Dicing them ensures they cook evenly and blend seamlessly into the filling.
  • 2 carrots, peeled and diced: Carrots add a touch of sweetness and vibrant color to the pot pie. Dicing them to a similar size as the onions and other vegetables ensures consistent cooking.
  • 2 celery stalks, diced: Celery provides a subtle savory note and adds texture to the filling. Like the carrots and onions, dicing them ensures uniform cooking.
  • 1 cup frozen peas: Frozen peas are convenient and add a pop of sweetness and bright green color. They are added towards the end of cooking to retain their freshness and prevent them from becoming mushy.
  • 1 cup frozen corn kernels: Similar to peas, frozen corn adds sweetness and texture. It’s also added towards the end to preserve its flavor and prevent overcooking.
  • 1 cup diced cooked chicken: Cooked chicken is the heart of the pot pie. You can use leftover rotisserie chicken, poached chicken breasts, or even canned chicken (drained well) for convenience. Dicing it into bite-sized pieces ensures even distribution throughout the filling. Using cooked chicken significantly reduces the overall preparation time.
  • ½ cup all-purpose flour: Flour is the thickening agent for the creamy sauce. All-purpose flour is readily available and works perfectly for creating a smooth and stable roux.
  • 3 cups chicken broth: Chicken broth forms the liquid base of the sauce and adds rich chicken flavor. Low-sodium chicken broth is recommended to control the salt content. You can also use homemade chicken stock for an even richer flavor.
  • 1 cup heavy cream: Heavy cream contributes to the luxurious creaminess and richness of the sauce. It adds a velvety texture that elevates the pot pie. For a slightly lighter option, you could use half-and-half, but the sauce will be less rich.
  • 1 teaspoon dried thyme: Thyme adds a warm, earthy, and slightly lemony flavor that complements chicken beautifully. Dried thyme is convenient and provides a concentrated flavor. You can also use fresh thyme (about 1 tablespoon, chopped) for a brighter, more aromatic note.
  • ½ teaspoon dried rosemary: Rosemary adds a piney, slightly pungent, and aromatic flavor that pairs well with chicken and vegetables. Dried rosemary is readily available and provides a robust flavor. Use it sparingly as it can be quite strong.
  • Salt and black pepper to taste: Salt and pepper are essential for seasoning and enhancing all the other flavors in the pot pie. Adjust the amount to your personal preference.
• For the Crust:
  • 1 box (14.1 ounces) refrigerated pie crusts (2 crusts): Refrigerated pie crusts are the secret to making this recipe truly easy. They are pre-made, convenient, and provide a flaky and buttery crust without the effort of making it from scratch. You’ll need two crusts – one for the bottom and one for the top. You can use your favorite brand of refrigerated pie crust. For a deeper flavor, consider using all-butter pie crusts.
  • 1 large egg, beaten (for egg wash): An egg wash brushed over the top crust before baking gives it a beautiful golden-brown color and a glossy sheen. It also helps the crust crisp up nicely.

This ingredient list is designed to be straightforward and accessible. Feel free to adjust vegetable quantities based on your preferences and what you have on hand. For example, you could add mushrooms, potatoes, or green beans to the filling. The key is to maintain the balance of flavors and textures to create a truly satisfying chicken pot pie.

Instructions

Crafting this easy chicken pot pie is a straightforward process, broken down into simple steps to guide you to a delicious and comforting result. Follow these instructions carefully, and you’ll be enjoying a homemade pot pie in no time.

1. Preheat Oven & Prepare Pie Dish: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the pot pie in, promoting even baking and a perfectly golden crust. While the oven preheats, lightly grease a 9-inch pie dish. Greasing prevents the bottom crust from sticking and makes serving easier. You can use butter, cooking spray, or shortening to grease the dish.
2. Sauté Aromatics & Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and shimmering, add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes, or until the onion becomes translucent and the vegetables begin to soften. Sautéing these aromatics first releases their flavors and creates a deeper, more complex base for the filling. Stir occasionally to prevent sticking and ensure even cooking.
3. Create the Roux: Reduce the heat to medium-low. Sprinkle the flour over the sautéed vegetables and butter mixture. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture forms a slightly thickened paste (this is the roux). Cooking the flour in the butter helps to eliminate the raw flour taste and ensures a smooth, lump-free sauce. Stir continuously to prevent the flour from burning.
4. Gradually Add Chicken Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken slightly. Adding the broth gradually and whisking ensures the roux properly absorbs the liquid, creating a creamy sauce.
5. Incorporate Cream & Seasonings: Stir in the heavy cream, dried thyme, and dried rosemary. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until the sauce thickens to your desired consistency. Simmering allows the flavors to meld together and the sauce to thicken further. Taste and adjust the seasoning as needed.
6. Add Chicken & Frozen Vegetables: Remove the skillet from the heat. Gently stir in the cooked diced chicken, frozen peas, and frozen corn. Stir until everything is evenly combined. Adding the chicken and frozen vegetables at the end ensures they retain their texture and don’t become overcooked.
7. Assemble the Pot Pie: Unroll one refrigerated pie crust and carefully place it into the prepared pie dish, pressing it gently into the bottom and up the sides. Pour the chicken and vegetable filling into the crust-lined pie dish, spreading it evenly.
8. Top with Second Crust: Unroll the second refrigerated pie crust and carefully place it over the filling, draping it over the edges of the pie dish. Trim any excess crust with kitchen shears or a knife, leaving about a ½-inch overhang. Crimp the edges of the top and bottom crusts together to seal the pot pie. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
9. Create Steam Vents & Egg Wash: Cut several slits in the top crust to allow steam to escape during baking. This prevents the crust from becoming soggy and helps the filling cook evenly. Brush the top crust evenly with the beaten egg wash. The egg wash gives the crust a beautiful golden-brown color and a glossy finish.
10. Bake to Golden Perfection: Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. The baking time may vary slightly depending on your oven. Check for doneness by ensuring the crust is deeply golden and the filling is bubbling hot.
11. Cool Slightly & Serve: Remove the chicken pot pie from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve and preventing burns. Serve warm and enjoy the comforting goodness of your homemade chicken pot pie!

These detailed instructions ensure even novice cooks can successfully create a delicious and easy chicken pot pie. Each step is designed to build upon the previous one, resulting in a flavorful and satisfying dish.

Nutrition Facts

Understanding the nutritional content of your meals is important for balanced eating. While chicken pot pie is undeniably a comfort food, knowing the nutrition facts can help you enjoy it mindfully. Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

• Servings: Approximately 6-8 servings per pie (depending on slice size)
• Calories per Serving (estimated): 450-550 calories

Approximate Nutritional Breakdown per Serving (based on estimations):

• Protein: 20-25 grams
• Fat: 25-35 grams (primarily from butter, cream, and pie crust)
• Saturated Fat: 15-20 grams
• Cholesterol: 100-150 mg
• Sodium: 500-700 mg (varies based on broth and seasoning)
• Carbohydrates: 30-40 grams
• Fiber: 2-3 grams
• Sugar: 5-8 grams (primarily from vegetables and added sugars in pie crust, if any)

Important Considerations:

• These values are estimates. The actual nutritional content can vary depending on the specific brands of ingredients used, the amount of fat in the chicken, and the portion size.
• Chicken pot pie is relatively calorie-dense. It’s a rich and satisfying dish, but portion control is important if you are watching your calorie intake.
• It provides a good source of protein. Chicken is a lean protein source that is essential for muscle building and satiety.
• It contains vegetables. The vegetables contribute vitamins, minerals, and fiber to the dish.
• It is relatively high in fat and sodium. Be mindful of these aspects if you are following a low-fat or low-sodium diet.

For more precise nutritional information, you can use online nutrition calculators and input the specific ingredients and quantities you use in your recipe. Enjoy chicken pot pie as a delicious and occasional treat as part of a balanced diet.

Preparation Time

One of the great advantages of this easy chicken pot pie recipe is its relatively quick preparation time, making it perfect for weeknight meals or when you want comfort food without spending hours in the kitchen.

• Prep Time: Approximately 20-25 minutes
  • This includes chopping vegetables (onion, carrots, celery), gathering ingredients, cooking the chicken (if starting from raw), and preparing the sauce. Using pre-cooked chicken (like rotisserie chicken) can significantly reduce prep time.
• Cook Time: 30-40 minutes
  • This is the baking time in the oven, allowing the crust to turn golden brown and the filling to become bubbly and heated through.
• Total Time: Approximately 50-65 minutes

Time-Saving Tips:

• Use pre-cooked chicken: Rotisserie chicken or leftover cooked chicken are excellent time-savers.
• Purchase pre-chopped vegetables: Many grocery stores offer pre-chopped onions, carrots, and celery, which can cut down on prep time.
• Utilize frozen vegetables: Frozen peas and corn are already prepped and ready to go, eliminating washing and chopping.
• Refrigerated pie crusts are key: Using store-bought pie crusts saves a significant amount of time and effort compared to making homemade crust.

This recipe is designed for efficiency without compromising on flavor. The active cooking time is relatively short, and most of the time is spent baking in the oven, allowing you to focus on other tasks while dinner cooks. It’s a fantastic option for a flavorful and satisfying meal that doesn’t require a huge time commitment.

How to Serve

Chicken pot pie is a hearty and complete meal in itself, but pairing it with complementary side dishes can elevate the dining experience and create a more balanced and satisfying meal. Here are some delicious ways to serve your easy chicken pot pie:

• Simple Green Salad:
  • A light and refreshing green salad with a vinaigrette dressing is a classic and perfect pairing for rich chicken pot pie. The crispness of the salad and the acidity of the dressing cut through the richness of the pot pie, providing a welcome contrast.
  • Consider using mixed greens, romaine lettuce, or spinach as your base. Add simple toppings like sliced cucumbers, tomatoes, and red onion. A lemon vinaigrette or a balsamic vinaigrette works particularly well.
• Steamed or Roasted Vegetables:
  • Serve alongside a side of steamed or roasted vegetables to add more nutrients and fiber to your meal. Choose vegetables that complement the flavors of the pot pie, such as:
    • Asparagus: Steamed or roasted asparagus provides a delicate and slightly grassy flavor that pairs well with chicken.
    • Broccoli: Steamed or roasted broccoli florets offer a hearty and slightly earthy flavor that complements the creamy filling.
    • Green Beans: Steamed or sautéed green beans are a simple and versatile side that adds a fresh element.
    • Roasted Brussels Sprouts: Roasted Brussels sprouts with a drizzle of balsamic glaze offer a slightly sweet and nutty flavor that balances the richness of the pot pie.
• Fruit Salad or Compote:
  • For a lighter and sweeter counterpoint, serve a fresh fruit salad or a warm fruit compote. The sweetness and acidity of fruit provide a delightful contrast to the savory pot pie.
  • Fruit salad options: Berries, melon, grapes, sliced apples, or pears.
  • Fruit compote options: Apple compote, pear compote, or berry compote.
• Crusty Bread or Biscuits:
  • While the pot pie already has a crust, serving it with some crusty bread or warm biscuits on the side is perfect for soaking up any extra creamy filling.
  • Consider serving sourdough bread, French baguette, or homemade biscuits.
• Soup (as a starter, for a heartier meal):
  • For a truly hearty and comforting meal, start with a light soup before serving the chicken pot pie. A simple soup like:
    • Chicken Noodle Soup: A classic and comforting soup that complements chicken pot pie.
    • Tomato Soup: The acidity of tomato soup provides a nice contrast to the richness of the pot pie.
    • Vegetable Soup: A light vegetable soup is a healthy and flavorful starter.

Serving Suggestions for Different Occasions:

• Family Dinner: Serve pot pie with a simple green salad and steamed broccoli for a balanced and easy weeknight meal.
• Potluck or Gathering: Chicken pot pie is a crowd-pleaser. Serve it as is or with a side of crusty bread.
• Special Occasion: Pair pot pie with roasted asparagus, a fruit compote, and a glass of white wine for a more elegant meal.

No matter how you choose to serve it, chicken pot pie is a delightful and satisfying dish that is sure to be enjoyed.

Additional Tips for the Best Chicken Pot Pie

To ensure your easy chicken pot pie is a resounding success, here are five additional tips to elevate your cooking and baking experience:

1. Don’t Overcrowd the Pan When Sautéing Vegetables: When sautéing the onions, carrots, and celery, make sure not to overcrowd the pan. Overcrowding steams the vegetables instead of sautéing them, preventing them from browning and developing their full flavor. Cook the vegetables in batches if necessary, or use a larger skillet or Dutch oven to provide ample space for them to sauté properly. Browning adds depth of flavor to the base of your pot pie filling.
2. Bloom the Spices for Enhanced Flavor: To enhance the flavor of your dried thyme and rosemary, consider “blooming” them in the melted butter before adding the vegetables. Add the dried spices to the melted butter in the skillet and cook for about 30 seconds, stirring constantly, until fragrant. This process releases the essential oils in the spices, intensifying their aroma and flavor and infusing the butter with their essence, which will then permeate the entire filling.
3. Use Cold Pie Crust and Handle Gently: Keep your refrigerated pie crusts cold until you are ready to use them. Cold crust is easier to handle and results in a flakier texture. When unrolling and placing the crusts in the pie dish, handle them gently to avoid tearing or stretching them too much. Avoid overworking the dough, as this can lead to a tough crust. If the crust becomes too warm and sticky, place it back in the refrigerator for a few minutes to chill.
4. Ensure the Filling is Not Too Hot Before Assembling: Before pouring the hot filling into the bottom pie crust, let it cool slightly for a few minutes. Pouring excessively hot filling onto the crust can cause the bottom crust to become soggy and start cooking prematurely. Allowing it to cool slightly will help maintain the integrity of the bottom crust and ensure it bakes evenly. The filling should still be warm, just not scalding hot.
5. Make Ahead and Freeze (Unbaked or Baked): Chicken pot pie is an excellent make-ahead dish. You can assemble the entire unbaked pot pie and freeze it for up to 2-3 months. Wrap it tightly in plastic wrap and then foil. To bake from frozen, you can bake it directly from frozen, adding about 20-30 minutes to the baking time. Alternatively, you can thaw it in the refrigerator overnight before baking as directed in the recipe. You can also bake the pot pie completely, let it cool, and then freeze it in individual portions or as a whole pie. Reheat baked frozen pot pie in the oven until heated through.

By incorporating these additional tips, you can further refine your chicken pot pie skills and consistently create a truly exceptional and comforting dish that your family and friends will love.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making easy chicken pot pie, along with helpful answers to guide you through the process:

Q1: Can I use a different type of crust for chicken pot pie?

A: Absolutely! While this recipe calls for refrigerated pie crusts for ease and convenience, you can definitely use other types of crust. Homemade pie crust (both all-butter and shortening-based) will work beautifully and often provides a more buttery and flavorful result. Puff pastry is another excellent option for a flaky and light crust. You can even use biscuit dough or mashed potatoes as a topping for a crustless or alternative-crust pot pie. Experiment and find your favorite!

Q2: Can I substitute the heavy cream in the filling?

A: Yes, you can substitute heavy cream, but it will affect the richness and creaminess of the sauce. Half-and-half is a lighter alternative that will still provide some creaminess, but the sauce will be less thick and decadent. For a dairy-free option, you can use full-fat coconut milk (the creamy part from the top of a chilled can), but be aware that it may impart a slight coconut flavor. You can also use cashew cream (homemade or store-bought) as a dairy-free alternative for a richer texture.

Q3: What other vegetables can I add to chicken pot pie?

A: Chicken pot pie is very versatile, and you can add a variety of vegetables based on your preferences and what you have on hand. Good additions include: diced potatoes (Yukon Gold or russet), sliced mushrooms (cremini, button, or shiitake), green beans (cut into 1-inch pieces), parsnips (diced), or butternut squash (diced). Feel free to get creative and incorporate your favorite vegetables. Just ensure that root vegetables like potatoes and squash are diced small enough to cook through during the baking time.

Q4: Can I make chicken pot pie vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and replace it with other protein-rich and flavorful ingredients. Good vegetarian substitutions include: sautéed mushrooms (a mix of varieties for depth of flavor), cubed firm or extra-firm tofu (pan-fried or baked for texture), or cooked lentils or chickpeas. You can also increase the variety and quantity of vegetables to make it a hearty and satisfying vegetarian pot pie.

Q5: How do I prevent the bottom crust from getting soggy?

A: Soggy bottom crust can be a common issue with pot pies, but there are several ways to minimize it. First, ensure you preheat your oven properly. Second, lightly grease the pie dish before placing the bottom crust. Third, don’t pour excessively hot filling onto the crust; let it cool slightly. Fourth, you can “blind bake” the bottom crust for about 10 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans, bake for 10 minutes, remove weights and parchment, and then add the filling and top crust. Finally, ensure the pot pie is baked on the lower rack of the oven to promote better browning and crisping of the bottom crust.

These FAQs address common questions and concerns related to making chicken pot pie, helping you troubleshoot and customize the recipe to your liking. Enjoy creating your perfect pot pie!

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